I used dorado for this but many other fish would work well like this. Ask your fishmonger to scale and gut the fish.
Pat the fish dry with kitchen towel. Carefully score the fish on each side a few times. Place some thinly sliced garlic inside the score marks.
Fill the cavity with slices of lemon and lime, fresh parsley and garlic and salt and pepper.
Lightly oil the fish on either side and season with salt and pepper.
Place directly on the barbecue and grill on both sides, turning a few times and moving to a colder part of grill towards the end of cooking. Approx 20 mins. Be careful when turning, the fish may stick slightly so use a metal spatula to get underneath and carefully turn.